Stuffed Sole

• 1 c. chopped onion
• 2 (4 1/2 oz.) cans shrimp, rinsed and drained
• 1 (4 1/2 oz.) jar sliced mushrooms, drained
• 2 Tbsp. butter
• 1/2 lb. crabmeat
• 8 sole or flounder fillets (2 to 2 1/2 lb.)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 2 cans cream of mushroom soup
• 1/3 c. chicken broth
• 2 Tbsp. water
• 2/3 c. shredded Cheddar cheese
• 2 Tbsp. minced fresh parsley

1. Saute onion, shrimp and mushrooms in butter until onion is tender.
2. Add crabmeat and heat through.
3. Sprinkle fillets with salt, pepper and paprika.
4. Spoon crabmeat mixture on fillets.
5. Roll up and fasten with toothpick.
6. Place in a greased 9 x 13-inch baking dish.
7. Combine soup, broth and water.
8. Blend until smooth. Pour over fillets.
9. Sprinkle with cheese.
10. Cover and bake at 400u0b0 for 30 minutes.
11. Sprinkle with parsley.
12. Return to oven uncovered for 5 minutes.
13. Serve over rice.
14. Yields 8 servings.

onion, shrimp, mushrooms, butter, crabmeat, flounder, salt, pepper, paprika, cream of mushroom soup, chicken broth, water, cheddar cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=910453 (may not work)